Family & Consumer Sciences: Culinary Arts
Kitchen Fundamentals: Common Tools and Terms This video will help students learn everything they’ll need to know in the kitchen before the cooking begins. Viewable/printable educational resources are available online. (39 minutes) © 2005 Preview Clip Online C o $99.95 QGR41183 • DVD / VOD
Math in the Kitchen: Do You Measure Up? Matt the Mathematical Cook shows viewers how to read a recipe, measure ingredients, convert yields, and perform cost comparisons in this Telly Award– winning video. Viewable/printable educational resources are available online. (28 minutes) © 2009 Preview Clip Online C o $99.95 QGR41256 • DVD / VOD
Basic Kitchen Preparation Thirty fundamental kitchen techniques guaranteed to improve skills and increase production: that’s what you’ll find in this program from the Culinary Institute of America. Sections include Vegetable Preparations, Flavor Enhancing, and Ingredient Preparation and Handling. Not available for preview. (79 minutes) © 2006 $99.95 QGR36122 • DVD
Turning Up the Heat: Basic Dry Cooking Methods Baking, barbequing, toasting, or roasting—if it’s a dry heat cooking method, this high-energy guide has it. Includes the essentials of wokking, sautéing, and vat frying, as well as a wide range of grilling and baking techniques. An outstanding resource designed for both commercial and domestic settings. Viewable/ printable educational resources are available online. (29 minutes) © 2004 Preview Clip Online C o $69.95 QGR34221 • DVD / VOD
Meals in Minutes: Meal Planning This video featuring comedian Stevie Ray will help students simplify their lives by planning meals ahead of time. Viewable/printable educational resources are available online. (16 minutes) © 2008 Preview Clip Online C o $99.95 QGR41242 • DVD / VOD
ON
Get to Know... Foodservice Equipment and Tools During this video, students will learn the basics about equipment and tools used in food-service kitchens. Viewable/printable educational resources are available online. (19 minutes) © 2009 Preview Clip Online o $99.95 QGR41257 • DVD / VOD
COLAMECO’S KITCHEN SURVIVAL GUIDE
DEMAND FAVORITE
Fresh Food: What Is Farm-to-Table? In this program the basics of sustainable farming and locally grown foods are explored through the eyes of three chefs who wish to use fresh ingredients for their gourmet dishes. The video follows the chefs as they establish a farm complete with produce, herbs, and livestock—and without pesticides or hormones. Viewers learn the difference between sustainable and organic farming and discover how fresh food travels from farm to table. A viewable/ printable worksheet is available online. (20 minutes) © 2011 Preview Clip Online C $99.95 QGR44031 • DVD / VOD
AND RITE
BEST SELLER
Cooking Methods In this Learning Solutions set, the master chefs of the Culinary Institute of America share tips and techniques as they demon-
strate in clear, step-by-step fashion how to cook all sorts of foods to perfection. A CD-ROM training guide is included. Not available for preview. Three DVDs (277 minutes total) and one CD-ROM. © 2004 $350.00 QGR36115 • DVD
Bringing It to a Boil: Moist Cooking Methods and Food Storage This step-by-step guide highlights eight essential cooking methods that use moist heat: blanching, parboiling, simmering, poaching, braising, stewing, steaming, and even microwaving. An authoritative, well-organized resource for culinary arts or food technology students. Viewable/printable educa- tional resources are available online. (27 minutes) © 2004 Preview Clip Online C o $69.95 QGR34220 • DVD / VOD
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Food Science Experiments In this program, host Susan Turgeson and a group of students demonstrate six easy food-based experiments, and explain the science behind them. Experiments include Sensory Evaluation; The Biochemistry of Milk: Mozzarella Cheese; Hand Washing and Food Safety; The Scientific Method: What Makes Popcorn Pop?; Emulsions: Mayonnaise; and Fermentation: Root Beer. A viewable/printable worksheet is available online. (45 minutes) © 2011 Preview Clip Online C $99.95 QGR44032 • DVD / VOD
Recipe
Costing...The Bottom Line This program from the Culinary Institute of America zeroes in on how to control food costs through careful and thorough recipe costing. From pricing menu items and performing yield testing to deter- mine total recipe cost, to establishing standard recipes and portion sizes, to assessing weight versus volume, cost per unit, and edible portion quantity, this video leaves nothing to chance. Not available for preview. (80 minutes) © 2007 $49.95 QGR37201 • DVD
BEST SELLER
In this three-part series, cooking expert Mike Colameco shows how to shop for groceries, store food, prepare ingredients,
keep the kitchen clean and safe, and develop basic kitchen skills and techniques. Includes hands-on demonstrations that help build cooking confidence. Viewable/printable instructor’s guides are available online. A Meridian Production. (23–26 minutes each) © 2007
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Lost in the Supermarket Cooking expert Mike Colameco demonstrates smart food purchases—accomplished on a reasonable budget—that will lead to healthy and flavorful meals. A focus on organic foods is also included. $79.95 QGR35467 • DVD / VOD
Welcome to the Kitchen Mike Colameco illustrates kitchen cleaning and storage methods and their importance in cooking, providing essential facts on food-borne illnesses, as well as the correct use of knives, food processors, and cutting boards. $79.95 QGR35468 • DVD / VOD
Cooking 101 Mike Colameco offers empowering, easy-to-follow lessons for students who are intimidated by the kitchen. On-screen creation of nutritious, tasty meals shows that home cooking is low-stress, can be easy on the budget, and enables students to control what they eat. $79.95 QGR35469 • DVD / VOD
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Purchase the 3-part series today! List Price: $239.85
Special Discount Price: $167.90 QGR35466 • DVD / VOD
c Closed Captioned ‡ Not Available in Canada Preview Clip Online Search on the program title or item number Search over 12,000 videos, watch FREE Preview Clips, and order online at
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